★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ This tutorial is quite long so do make use of the bookmarked timestamp below! 0:00 Intro 0:27 Structure 0:45 Genoise 0:55 Blueberry Confit 3:18 Whipped Cream (Insert Cream + Icing Cream) 5:49 Icing Cream 6:38 Insert Cream 7:26 Pre-assembly 8:48 Assembly 10:27 Icing 11:15 Decorations BTW, the traditional “shortcake” refers to crisp crumbly cake from Britain but this vocab has evolved to encompass cakes that use genoise + whipped cream. ▶Blueberry Cake◀ ⊙Genoise⊙ Please watch my detailed “how to make a perfect genoise” video. Link: https://www.youtube.com/watch?v=M2xIDD3Kvdk ⊙Syrup⊙ Water 40 Sugar 20g Cointreau (orange liquor) 4g ① Bring water & sugar to a boil. ② Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out. ⊙Blueberry Confit (that uses pectin NH)⊙ Blueberry Puree (if self-made, then just blend your blueberries with 10% sugar.) 65g Sugar 8g Pectin NH 1.5g Lemon juice 2g ① Mix sugar & pectin. ② Heat the bluberry puree and when it’s 40℃ add in the sugar & pectin. ③ Once it starts boiling boil for another 1~2min and add the lemon juice. ④ Let it boil for another 10sec and take it off the heat. ⑤ Let it cool down, chill it in the fridge and use it when needed. ⊙Whipped Cream⊙ Heavy Cream 400g Sugar 40g Mascarpone 40g Cointreau 6g (replaceable with another type of liquor like kirsche) ① Add everything into a bowl and whip to desired consistency. ⊙Assembly⊙ Please refer to the video for the assembly. Yes, you do need plenty of fresh blueberries!! How to store: It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days. ------------------------------- ★Shoppee★ Shop Name: Hanbit Cho Korean Bakeware ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer --------------------------------------------------- ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw ★Instagram★ https://instagram.com/sugarlane.korea ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english #strawberryjam #jam #잼 #sugarlane #조한빛 #슈가레인